The Behavior of Listeria monocytogenes in Sucuks Produced with Different Lactic Starter Cultures

Authors : Mükerrem KAYA, Hüsnü Yusuf GÖKALP

Pages : 1113-1120

View : 15 | Download : 4

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :In this study, the growth and viability status of Listeria monocytogenes were investigated during the ripening and storage period of sucuk insert ignore into journalissuearticles values(Turkish dry fermented sausage); produced using different lactic acid bacteria insert ignore into journalissuearticles values(Lactobacillus plantarum Lb 8 and L. plantarum Lb 75, Pediococcus acidilactici Lb 626, P. pentosaceus Lb 1010, L. sakei 706 and L. sakei 706-B);. The initial inoculum of L. monocytogenes into sucuk dough was 104 cfu/g. There was a significant increase in the L. monocytogenes counts during the first 3 days of ripening of sucuk produced without starter culture. A similar result was observed in sucuk fermented with L. plantarum Lb 8. However, no growth was detected in the P. pentosaceus Lb 1010, bacteriocin negative L. sakei Lb 706-B or L. plantarum Lb 75 starter containing sucuk samples. L. monocytogenes counts decreased rapidly in the antagonistic starter insert ignore into journalissuearticles values(L. sakei Lb 706, P. acidilactici Lb 628); applied sucuks. There was a 1 log unit decrease in the L. sakei Lb 706 applied sucuks. Spontaneously fermented sucuks had a pH value of 5.23 on the 3rd day of ripening, whereas this was 5.14 in the L. plantarum Lb 8 containing samples. The pH values of other samples were under 5.0. aw values of sucuk samples were between 0.886 and 0.890 on the 12th day of ripening.
Keywords : L monocytogenes, sucuk Turkish dry fermented sausage, , lactic starter cultures, pH, aw